Jalapeños, Poblanos and Anchos Peppers in Mexican Cuisine

Three distinct chili peppers — jalapeños, poblanos , and anchos — hold a special place in Mexican and global cuisine.

Jalapeños, named after Xalapa, a city in Veracruz, Mexico, have a rich cultural heritage dating back centuries. Native to Mexico, jalapeños can be found in countless dishes around the world thanks to their versatile nature and medium spiciness level, ranging from 2,500 to 8,000 Scoville units (SHU). These round, bright chili peppers come in both green and red varieties, adding visual appeal and satisfying spiciness to salsas, salads, and various toppings. They pair well with fresh Serrano peppers, which can enhance the overall flavor of your dishes.

When you’re looking for a milder option, turn to poblano peppers, which come from the Mexican state of Puebla. These heart-shaped, dark green chili peppers are typically about four inches long and offer an earthy , smoky flavor with a light spiciness of 1,000 to 2,000 SHU. They are often found stuffed, roasted, or made into the popular chile ancho through the drying process.

You may not realize that ancho peppers are actually ripe, dried poblano peppers. These processed chiles develop a deep purple color and a distinctive fruity flavor profile with subtle notes of plum and raisin.

You will frequently encounter anchos in traditional Mexican cuisine, especially in rich mole sauces and hearty enchiladas, where they contribute their gentle heat of 1,000 to 1,500 SHU.

Each chili brings unique characteristics to your cooking. While jalapeños offer that bright, familiar spiciness perfect for fresh preparations, poblanos provide a more earthy base for stuffed chile dishes and roasted applications.

Anchos round out the trio with their complex dried fruit sweetness that’s essential for authentic Mexican sauces and stews.

You’ll benefit from the nutritional value these chilies provide, as they’re all rich in vitamins A and C. Jalapeños contain capsaicin, which can help with weight loss and pain relief.

Whether you’re making fresh pico de gallo with jalapeños, chiles rellenos with poblanos, or simmering a rich mole sauce with anchos, you’re tapping into centuries of Mexican culinary tradition and a wealth of flavors that can transform your cuisine.